The Michelada recipe
for your table
Rub the rim of a tall beer glass with a lime wedge and dip it in coarse salt, or in chamoy followed by Tajín if you want the Mexican version.
Put the lime juice, Worcestershire sauce, hot sauce, salt and pepper in the glass and stir them briefly.
Add a few ice cubes if you want it extra cold, then keep the glass tilted.
Pour in the lager last, along the side of the glass, slowly and in one go, so the spices mix and the head stays limited.
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The story
In Mexico, the michelada is part of everyday life: on the beach, at the taqueria, and especially in hot weather, when an ordinary lager turns lukewarm within minutes. The salt and lime juice do exactly what they are supposed to do: keep the beer refreshing and quench your thirst better than beer alone. There are several explanations for the origin of the name, and none of them can be substantiated, so we will leave them aside here. What is certain is how widely it has spread: every region, and really every bar, has its own proportions, and in some places the version with tomato juice is simply the standard.
The right glass
A michelada calls for a tall beer glass with enough room for a 33-centiliter bottle plus the lime juice, spices and possibly some ice. So allow for at least 45 centiliters, otherwise you'll pour over the rim. A straight or slightly tapered design keeps the foamy head contained and shows off the salt rim, while sturdy walls keep the glass cold for longer if you chill it in the freezer beforehand. If you also pour long drinks into the same glass, take a look at our highball glasses.
Arcoroc Fusion beer glass 47 cl (6 pieces)
Bormioli Rocco Beer Club beer glass 53 cl (6 pieces)
Both sets together € 52,90.
The right tools
For a michelada, besides the glass, you'll use a citrus juicer for the lime juice, a glass rimmer for the salt rim and a jigger for precise measuring. These are the bar tools we use ourselves; you'll find everything in our bar tools & cocktail sets.
Glassware set (our choice 01) + 3 bar tools together € 65,80.
What do you pour alongside it?
In a michelada, the beer itself takes center stage, so below you'll find what is usually served alongside it in Mexico. That's usually tequila, such as Don Julio or Patron. On each drinks page, you'll find the alcohol percentage, how it tastes, which cocktails it pairs with and which glass you need.
Variations & twists
Add tomato juice or Clamato and you get a michelada preparada, called cubana in some regions; this is the red version most people picture. A chelada is the simplest version: just beer, lime juice and salt. With a chamoy and Tajín rim, it becomes sweeter, more sour and spicier all at once, and if you want something stronger, serve a small glass of tequila alongside it. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Put the glass in the freezer half an hour beforehand, and keep the beer bottle ice-cold too, because a michelada that gets warm immediately loses its freshness. Pour the beer last and along the side to keep the foam low and the salted rim intact.
Good to know
Michelada, preparada or chelada
A pure michelada is beer with lime juice, Worcestershire sauce, hot sauce and salt, with a salted rim. Add tomato juice or Clamato, and the same drink is called michelada preparada or cubana in many regions; this is the red version most people recognize from photos. A chelada is even simpler: beer, lime juice and salt, nothing else. In practice, all three are simply called michelada in Mexico, so ask at a bar if it matters which one you get.
The rim: salt or chamoy with Tajín
Rub the outside rim with a lime wedge, then dip the glass in coarse salt; keep the glass tilted so none remains on the inside. For the Mexican version, use chamoy, a thick sauce made from pickled fruit, then dip the rim in Tajín, a mixture of chili powder, salt and dried lime. The rim is sweet, sour and spicy all at once, changing the drink with every sip. A glass rimmer gives you an even coating in one motion.
Why the beer goes in last and along the side
The herbs and lime juice go on the bottom, so the beer mixes them through the glass as you pour; stirring afterward knocks out the carbonation. Hold the glass at an angle and pour slowly along the side, keeping the foam low and preventing it from spilling over the salted rim. If you pour the beer straight down, a glass with salt and acid will almost always produce an eruption of foam, because salt crystals create extra sites for the carbonation to cling to.
Which beer to choose
A light lager works best: fresh, dry and with little distinctive flavour, so the lime and herbs have room to shine. Mexican lager brands are customary, but any light lager around five per cent does the same job. Speciality beer is no improvement here: an IPA will fight the acidity with its hops, while a tripel or stout brings so much distinctive flavour that little of the michelada remains. The colder the beer, the better the whole thing works.
How much lime and hot sauce
Two centilitres of lime juice is a good starting point for a thirty-three-centilitre bottle, roughly the juice of half a lime. Use less and you will barely taste it; use more and the beer becomes thin. Add the hot sauce in dashes, not splashes, because a michelada should tingle, not burn; taste after four dashes and build from there. The salt on the rim counts too, so bear that in mind before adding more salt directly.
Frequently asked questions
What is in a michelada?
A michelada consists of 2 cl lime juice, a few dashes of Worcestershire sauce, a few dashes of hot sauce, salt and pepper, topped up with 33 cl of cold light lager, in a glass with a salted rim. The version with tomato or clamato juice is called michelada preparada or cubana in many regions.
What is the difference between a michelada and a chelada?
A chelada is the simplest form: beer, lime juice and salt. A michelada adds Worcestershire sauce, hot sauce and pepper, and often a rim of chamoy with Tajín as well. In practice, both are simply called michelada in Mexico.
What beer do you use for a michelada?
A light lager, cold and with little distinctive flavour, so the lime and herbs have room to shine. Speciality beer with lots of hops or a strong malt flavour works against the recipe. The temperature matters just as much as the brand here.
What glass do you serve a michelada in?
In a tall beer glass of at least forty-five centilitres, so that a thirty-three-centilitre bottle fits in it along with the lime juice, herbs and some ice. Chill the glass beforehand and salt the rim. See our beer glasses for suitable models.
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